You know, for a blog titled “Piece of Cake” there is really not much “cake” going on here. I mean, I guess that’s not entirely true… I’ve done pancakes, cauli-cakes, and all that jazz but I think it is about damn time I put my big-girl pants on (literally, like elastic-waisted) and post about a legit cake.
What better excuse to bake a cake than my little brother’s 24th birthday?! Since this is what I got from him in terms of cake flavor input, I was on my own. I figured I really couldn’t go wrong with a chocolate cake with peanut butter frosting. Let me tell you, I am a GENIUS (since clearly I’m the first person to ever put chocolate and peanut butter together). This cake ended up being SO GOOD. The cake itself was insanely moist and rich and chocolately… which is pretty much exactly what I was going for. The frosting, though… THAT might have been the best part. It was perfectly peanut-buttery… enough so to stand up to the cake, and smooth and creamy so it actually spread easily too.
Once I started eating it, I think I blacked out… but I imagine the scene being a little like when Bruce Bogtrotter finished The Trunchbull’s entire chocolate cake in Matilda… BRUCE! BRUCE! BRUCE!
It’s doubtful that Sammy even got a piece of his own birthday cake but from the looks of this photo, I think he saw it coming. Sorry Sam… maybe next year.
Happy 24th to my favorite!
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Ingredients
CHOCOLATE CAKE
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, lightly beaten
1/2 cup vegetable or canola oil
1 cup whole milk
1 cup boiling water
PEANUT BUTTER FROSTING
1/2 cup smooth peanut butter
3 ounces cream cheese
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla
3 tablespoons heavy cream
2 1/2 cups powdered sugar
Directions
For the Cake:
1. Preheat oven with rack in center to 350 degrees.
2. Grease two 8.5 in round cake pans and coat with flour.
3. In a large bowl whisk together all of the dry ingredients (sugar, flour, cocoa, salt, baking soda, baking powder).
4. Add in eggs, oil, and milk and mix until fully incorporated. Continue to mix for another couple of minutes.
5. Add in boiling water and mix until the batter is even and soupy.
6. Divide the batter evenly between the two pans and bake for 35-40 minutes until a toothpick inserted into the center of each comes out clean.
7. Remove from the oven and let cool on racks.
8. Once fully cooled, ice with peanut butter frosting (below).
For the frosting:
1. In a medium bowl, beat the peanut butter, cream cheese, butter, vanilla, and cream just until blended.
2. Add the powdered sugar in slowly (maybe 1/2 cup at a time) while blending until smooth and even. (You might need a little more or less sugar depending on how you like your frosting)
